Day 46

Spicy Tomato Sauce: 2.5 kg veges (ie tomatoes, 2 capsicum,2 big pieces ginger,1 onion), 5 cups white sugar,5 cups white vinegar, 1/2 a bulb of garlic, few hot chillies, paprika.
Put all vegetables into blender and blend, put into pan with rest of ingredients. Simmer till consistency of jam.

DINNER: Pork Pasta...cold roast pork cubed, spinach, coriander, parsley, coconut cream, zucchini, shallots and a scoop of spicy tomato relish. Serve with fettucine.

Days 44 and 45

On day 44 we went to Yamba and had a picnic lunch, then went to the movies and saw Samson and Delilah. That night I cooked fritata and salad for dinner. The fritata had 6 eggs, cream, chopped onion, spinach, grated carrot with slices of tomato and grated cheese on top.

The next day for dinner, we hadroast pork in the BBQ with roast potatoes, onion, pumpkin and sweet potato, with peas, beans and gravy.

Day 43

DINNER: BBQ'd sausages with baked potatoes, topped with onion, garlic tomatoes, mushrooms fried in olive oil, with dollop of sour cream, coriander and grated cheese on top.

Day 42

DINNER: Lasagne and salad

MAINLY MUSIC: Caramel Slice:

Base- 1 cup SR flour, 1 cup coconut, 1/2 cup caster sugar, 125g butter. melt butter, add to dry ingredients. Press into slice tin, cook 12 mins then cool.

Filling- Can condensed milk, 20g butter, 2T golden syrup,1 passionfruit. Cook all together few mins, spread onto base...cook further 10 mins.

Day 41

LUNCH: Omelettes with mushrooms, shallots and cheese and toasted Turkish bread with pesto and parmesan, and green salad.

Day 40

LUNCH: Dorey- floured and shallow-fried, with green salad and lemon wedges.

DINNER: Went to Ed and Sharyn's for a BBQ.

Day 39

DINNER: Flake pieces, shallow fried with cous cous and creamy mustard sauce.